Professional Cheesemaking Fundamentals course at The School of Artisan Food.

During the four days we explored the chemistry and microbiology of cheesemaking, and investigated the components of milk and its composition. We also looked at the role of starters and rennets and examined and methods of production for soft, hard and lactic cheese.

Goodness me, how time flies. I can’t quite believe how long it’s been since my last post. It’s been very refreshing to have had a bit of a break, but the time has come to get stuck in again and fortunately my mind is full of ideas.

Last week I spent a couple of fabulous days at Spinney Hollow – a gorgeous woodland project run by my lovely friends Kate and Geoff.

I took part in a traditional stool making course, which was a completely brilliant experience. It was so much fun to be working in a beautiful workshop, in a stunning setting, with amazing materials, traditional tools and such lovely people.